Three-Bean Salad Soup (Printable Version)

Colorful beans and fresh vegetables simmered in a zesty vinaigrette-infused broth for a hearty, satisfying bowl.

# What You'll Need:

→ Beans

01 - 1 cup canned kidney beans, drained and rinsed
02 - 1 cup canned cannellini beans, drained and rinsed
03 - 1 cup canned green beans, cut into 1-inch pieces, drained

→ Vegetables

04 - 1 medium red bell pepper, diced
05 - 1 small red onion, finely chopped
06 - 1 stalk celery, diced
07 - 2 cloves garlic, minced
08 - 1 cup cherry tomatoes, halved

→ Broth & Seasonings

09 - 4 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 teaspoon sugar
14 - ½ teaspoon dried oregano
15 - ¼ teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste
17 - 2 tablespoons fresh parsley, chopped, plus more for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add red onion, celery, and garlic, sautéing for 3 to 4 minutes until softened and fragrant.
02 - Stir in diced red bell pepper and cook for an additional 2 minutes until slightly tender.
03 - Add kidney beans, cannellini beans, green beans, and cherry tomatoes to the pot. Sauté for 1 to 2 minutes to coat with oil and warm through.
04 - Pour vegetable broth into the pot. Bring to a gentle boil, then reduce heat to low and maintain a gentle simmer.
05 - In a small bowl, whisk together red wine vinegar, Dijon mustard, sugar, dried oregano, and crushed red pepper flakes. Add the mixture to the pot.
06 - Simmer the soup uncovered for 15 minutes, allowing the flavors to meld and develop.
07 - Adjust seasoning with salt and black pepper to taste. Stir in fresh chopped parsley.
08 - Ladle soup into bowls and garnish with additional fresh parsley. Serve hot or warm.

# Expert Hints:

01 -
  • It comes together in less than an hour, perfect for those nights when you need something nourishing but don't have time to fuss.
  • The tangy vinegar twist makes it taste nothing like typical vegetable soup—it's fresh, unexpected, and genuinely crave-worthy.
  • Packed with three types of beans, it's secretly filling enough to satisfy even the most dedicated meat-eaters at your table.
02 -
  • Drain and rinse your canned beans thoroughly—this one step removes excess starch and sodium that can make the broth cloudy and overly salty, so don't skip it even though it seems small.
  • The vinaigrette mixture must go into simmering broth, not a rolling boil, or the vinegar's sharpness will remain harsh instead of mellowing into something complex and balanced.
03 -
  • Taste the soup before adding any salt—between the broth, mustard, and vinegar, you might need less than you think, and it's easier to add more than to fix oversalted soup.
  • For a heartier version that still feels light, stir in cooked quinoa or farro during the last five minutes of simmering rather than making the soup thicker with cream or cornstarch.
Go Back